FIELD: food industry.
SUBSTANCE: produced beer may contain alcohol in an amount of from less than 3.5% (volume per volume) to more than 6% (volume per volume), extractive substances -from less than 3 g to at least 5 g per 100 ml, soluble AXOS - from more than 1.2 g to 10 g per 1 l of beer; AXOS has a degree of polymerisation equal to less than 50. The beer production methods involve stages of mashing, filtration, boiling wort, cooling wort, introduction of a starter, fermentation, enrichment with soluble AXOS. The enrichment stage involves addition of one or more endoxylanases with fermentative activity equal to 20 - 5000 units per 1 l. The endoxylanase is represented by uninhibited endoxylanase or thermostable endoxylanase of 11-glycoside hydrolase family. Additionally, the beer may be enriched with a material containing at least 15 wt % of arabinoxylan nonextractable with water. The material is represented by offals or a material produced from offals. The enrichment stage may involve addition of a grain material containing at least 20 wt % of soluble AXOS.
EFFECT: invention allows to increase the level of soluble arabinoxylooligosaccharides in the beer in excess of the concentration that is naturally present in the beer, improve its taste without significant modifications of the traditional technologies of brewage.
25 cl, 5 ex, 7 tbl, 2 dwg
